Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms
Journal: "Foods and Raw materials" Journal (Vol.7, No. 2)Publication Date: 2019-12-20
Authors : Piskov S.I. Timchenko L.D. Rzhepakovsky I.V. Avanesyan S.S. Bondareva N.I. Sizonenko M.N. Areshidze D.A.;
Page : 375-386
Keywords : Oyster mushroom; freeze-drying; functional food; antiatherogenic potential; lovastatin; antioxidant properties; catalase properties; anti-inflammatory properties; thrombolytic effect;
Abstract
Oyster mushroom (Pleurotus ostreatus L.) is a valuable food product. It possesses an antiatherogenic potential, which has to be preserved during processing. The paper features the production of oyster mushroom sublimates. It focuses on such pre-treatment conditions as grinding, disinfection, and cryostabilisation, and their effect on the antiatherogenic potential of oyster mushrooms. A set of in vitro experiments was performed to measure the levels of lovastatin and antioxidant, catalase, anti-inflammatory, and thrombolytic properties. Various pre-treatment conditions proved to produce different effects on the biological activity of the freeze-dried oyster mushroom product. The best results were obtained after the mushrooms were reduced to pieces of 0.5 cm, underwent UV disinfection, blanched, treated with hot air, and cryostabilised with a 1.5% apple pectin solution. The best conditions for the antioxidant properties included ozonation, UV disinfection, and cryoprotection with pectin. The critical conditions for the antioxidant properties included homogenisation, blanching, and cryostabilisation with 10% solutions of sucrose and lactose. The catalase properties did not depend on the degree of grinding and were most pronounced after ozonation. The optimal conditions for the anti-inflammatory properties included UV disinfection and cryostabilisation with lactose. Ozonation proved to be critical for anti-inflammatory properties. The optimal conditions for thrombolytic properties included ozonation and cryoprotection with a 5% sorbitol solution, while hot air disinfection proved critical. Therefore, the research provided an experimental substantiation for individual pre-treatment conditions or their combinations that turn sublimated oyster mushrooms into a valuable functional product with antiatherogenic properties.
Other Latest Articles
- DNA authentication of brewery products: basic principles and methodological approaches
- Comparative evaluation of approaches to modelling kinetics of microbial thermal death as in the case of Alicyclobacillus acidoterrestris
- A multi-criteria sensory assessment of Cucumis melo (L.) using fuzzy-Eckenrode and fuzzy-TOPSIS methods
- Heavy metal content in farmed rainbow trout in relation to aquaculture area and feed pellets
- Indigenous yeast with cellulose-degrading activity in napa cabbage (Brassica pekinensis L.) waste: Characterisation and species identification
Last modified: 2019-10-28 19:00:09